Try to use something thicker than toothpicks(wooden stick, spicky knife or something like that). I think it would freeze well. I filled the cupcake liners as suggested and ran out of the cheesecake batter after doing 9 of them. Put a tablespoon of pumpkin cheesecake mixture into each and gently swirl with a toothpick or knife. Set your oven to 300 degrees and use cupcake liners to line a pan. I made ahead and froze for two weeks and they were still just as tasty.Now I’m going to try them with the crust made from Trader Joes Speculoos (gingersnap cookies) instead of graham. Hi Charlene, you can use one whole egg instead 2 egg whites. Refrigerate 4 hours. I love making mini desserts around the holidays. I used a ¼ teaspoon to scoop the pumpkin batter. I made these in a mini-muffin pan, rather than a regular pan, and I baked them for 18 minutes, which was perfect. Do you have any idea how much I should use? Add egg whites one at a time on low until incorporated. Press down firmly on the crumbs. Thanks! Have you tried this recipe as a cheesecake, in a spring form pan? It made two and a half dozen. Will for sure be keeping this recipe handy for the future! Do you think that they would freeze well for preparation ahead of time? Hi Kim, I think you can bake this as one large cake, but you will have to double the recipe for 9 inch springform pan and bake it about an hour. This time, fall is in the air, pumpkin spice is everywhere, including my kitchen. They did taste good, though! also i use mashed hubbard squash for my pumpkin pie-can i use that instead of pumpkin for these??? If you are thinking of an autumn dessert, this really great solution. In a large bowl, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, … Hi Maureen, I haven’t tried but I think it would work well like any other cheesecake. I’m going to make these but will use cinnamon graham crackers instead of regular. Not sure if they will make it to thanksgiving because everyone won’t stop eating them! I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. Each liner should be filled almost to the top. “Mini” means it’s not regular sized cake. I’m so happy you’re here! I love that they are mini! Add eggs one at a time and … Well, I didn’t want for it to wait too long, and here is the real dessert for it – Pumpkin Swirled Cheesecakes. I was wondering why just egg whites, instead of whole eggs? 16 oz of cream cheese seems generous if only using mini pans. NO BAKE Mini Pumpkin Cheesecake Bites Recipe I'm back with another NO BAKE cheesecake recipe! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Add the Cool Whip and whip until smooth. * Do not over mix! […] PUMPKIN SWIRLED CHEESECAKE MINIS by OMG Chocolate Dessert […]. Then divide the pumpkin batter evenly among the cups (about 1 generous Tbs. How to Make Mini Pumpkin Swirl Cheesecake. To fill the cups: Using the pumpkin batter, fill each cup about 1/3 full. I love this idea, but I don’t like pumpkin, is there something else you can replace it with? Pumpkin and Cheesecake are two of my son’s favorite things. flour in the swirl…..tiny dollop of caramel on top…….YUM, I love these haven’t tried them yet and will have to convert into English measurements and also vegan. Made these for a food day at work. Like Laurie and Judy mentioned above, my pumpkin mixture ended up looking brownish instead of the pretty bright orange. Add about a tablespoon of pumpkin mixture then drag the tip of the wooden skewer through the two batters in a random swirling pattern to create a marbled look. Enjoy!!! it’s a process but I love using fresh pumpkin in my Thanksgiving pies. Can’t wait to try this recipe–sounds so good! Add egg whites one at the time, but turn the mixer on low speed (DO NOT OVER BEAT IT), until completely incorporated. 1 cup) graham there was. Add all the crust ingredients into a medium bowl until moist and sand-like. or until centre is almost set. Hi Erin,you’ll need about 1 1/3 cup. This recipe is delicious! 2. I know this from making fresh pumpkin pies. Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake. I was wondering if I would use a cupcake pan instead of a muffin pan? Line a muffin pan with cupcake liners. These Mini Pumpkin Swirl Cheesecakes are a family favorite of ours and I know you will love them too. I would like to make them as far in advance as I can! Hi Elizabeth, Mix well with a rubber spatula. To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, cinnamon, allspice and flour, then add 2/3 cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula.. Divide half the plain cheesecake batter evenly between the cups. Using a toothpick, swirl through each individual cheesecake until you get a nice swirl. Thanks for the recipe! Packed with great pumpkin flavors Why did my swirl mixture come out more brown, not bright orange like yours? Pumpkin and cheesecake are definitely a winning combination. Start with 1 cup and gradually add more.It should be crumbly but not too dry. Yes, I'm basic and not afraid to admit it. See more ideas about Pumpkin swirl cheesecake, Pumpkin, Cheesecake. And if so how long did you bake them? i made these, they are in the oven as I’m writing this, they look delicious, but I too didn’t have enough batter. HI Shannon, you’ll need about 1 1/3 cup. Do you use a mini cupcake pan and it only makes 12? You will need to gather the following ingredients: To start, preheat the oven to 300 degrees F. Crush graham crackers until they are fine crumbs. Hi Vera, Let me introduce myself. I also had no pumpkin t swirl onto the tops. All Right Reserved. Cool them completely and store in refrigerator. They're a perfect seasonal sweet bite! I couldn’t add the second layer of plain batter. I’ll be making these tonight and was wondering if I could make them without cupcake liners. You will find the miniature sized much simpler to make than a full sized pumpkin cheesecake. But I think they will be a big hit. This was because of the proportion of the spice (which is brown) to the pumpkin purée. Is that because of the cinnamon? Considering making them again this year, rather than trying something new/different! Put it in an airtight container and save it for recipes just like this one! I made a GF version of this……substituting GF ginger snaps for the graham crackers and then GF flour for the reg. Would using pumpkin pie filling make a difference? I do definitely recommend doubling the cheesecake mixture, and I added orange food coloring to make the swirl look more orange instead of brown. Thanks for stopping by! Thank you ❤️. Pumpkin and cheesecake are definitely a winning combination. Preheat the oven to 300 degrees F and line standard muffin pan with cupcake liners (if you are using paper liner I suggest you to double them). Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. It´s fantastic and I want to try some of the pumpkin recipes, but I trip over the ingredient “pumpkin puree”… – What is that? Is there any reason besides “health” that you are using 2 egg whites instead of 1 whole egg? It was also kind of thick so hard to make the pretty swirls. Folks I give you mini pumpkin swirl cheesecakes that are the perfect solution to satisfy your sweet tooth without all the unnecessary calories a normal slice of cheesecake would give you. Hi! 1. do u know how many graham crackers it take. Not sure why this happened. Help! Take half of the cheesecake mixture and divide it among the muffin cups. Jasmin. Hi, I was just wondering if you could give me a ball park guess on how much ( measurement, eg. Thanks for the recipe!! Prepare cheesecake batters, spoon into prepared pan and swirl as directed. Place graham cracker crumb mixture in the bottom of each cupcake liner (about 1 heaping Tablespoon in each cup) and press down the crumbs, set aside. I know, I know… After my Pumpkin Lasagna, I promised that we would slow down a little with the pumpkin recipes. The next time i make these I would definitely double just the plain batter recipe. Hi I just tried this recipe, and it taste wonderful, however looks like a huge fail lol. your batter is probably too thick. Move 1/3 of cheesecake mixture to a separate bowl. Hello and welcome to my kitchen!!! How long did you cook them for? I was looking for a good non-messy dessert for a large Halloween party and these are perfect! And so, very quickly, my Pumpkin Swirled Cheesecakes began slowly baking: made of two sweet layers. Add about 1 1/2 of the crust to the liners. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the crumbs to the bottom of each cupcake liner. Can’t wait to serve them to a group at church tomorrow for Mother’s Day with a regular sausage cream cheese crescent casserole. I use only egg whites to get clean white color of the cake. Hi Vera, Can the be frozen at all? !”- OMG Chocolate Desserts […]. I made two muffin/cupcake pans at the same time but didn’t increase the baking time. Also for some reason, the batter was not enough. And as i mentioned, over these tasty cups, on the top, a beautiful layer of pumpkin swirl was sparkling. https://www.mommalew.com/mini-pumpkin-swirl-cheesecakes-recipe Hi Dianne, it’s regular cupcake pan, not mini cupcake pan. Hi Bee, cool it to room temperature (about an hour). I strain it before I freeze AND I strain it after I defrost, with a coffee filter and strainer, to get all the eater out. Hi! Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry. Pumpkin Swirl Cheesecake. Spoon ½ tablespoon of the pumpkin swirl mixture to each muffin pan. I couldn’t purchase in sheets. 3. In a large mixing bowl, combine pumpkin, ½ c. brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. How long do you think you would you cook these if you made them in a mini muffin tin? The last thing would be good, I have enough pumpkins here to survive the autumn, twice! Transfer 2/3 cup of the batter to a small bowl. In the remaining batter, add the pumpkin, cinnamon, and nutmeg and combine until smooth. Hi Emily, I’ve never baked them in mini muffin pan but if you do start checking them after 12-15 minutes. i want to try taking them to my Quaker meeting Sunday. This looks so good! —Kathy Kuehn, Piedmont, South Carolina Pumpkin Spice Cheesecake My improved dessert combines two things I love: pumpkin and cheesecake. If you look at my classic cheesecake recipe, you’ll notice that today’s pumpkin cheesecake uses mostly all of the same ingredients.Besides the amounts of each, the difference is that we’ll divide the batter in half and add pumpkin puree + spices to create a hypnotizing pumpkin swirl. This information will not be used for any purpose other than enabling you to post a comment. Line 13x9-inch pan with foil, with ends of foil extending over sides. Preheat oven to 325°F. A thick New York style cheesecake is swirled with a sweet pumpkin mixture in a pecan crust for a festive twist on a classic dessert. Bake for 20-25 minutes. Please do not overbeat the mixture. i was curious if you’ve ever baked them in a mini muffin pan? Place in the oven and bake for 20-22 minutes, or until the cheesecakes are set. What a great way to portion out dessert for the week! I ♥ your blog!!! There was enough cheesecake left for me to make one to try and these things are addicting! Add the crumbs to the bottom of each cupcake liner. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling. Anyway, you must admit that I made a little chocolate break with Spider Cookies and Cookie Dough Brownies. In a large bowl, whip the cream cheese, vanilla extract and sugar (or Splenda) for a few minutes until fluffy. Another round of Pumpkin Puree is finished and is waiting for a recipe to be used in. Do you have any suggestions on how I can make it work in this recipe? (via OMG Chocolate Desserts) […]. I will try this soon!!! Bake for 30 minutes (rotating the pan half way through the baking time). Special dietary restrictions and I love all things either pumpkin or cheesecake! They will still jiggle a bit. I just made those for Sunday tailgate, they are in the oven now. However, I added 6 or 7 drops of orange food coloring, and it made the pumpkin batter orange again (it was the color of pumpkin pie filling). Yum! Fill each muffin cup nearly to the top with the cheesecake filling. I love these SO MUCH! Is there a way you can use canned pumpkin instead? Hi Alaina, start checking them after 15-20 mins. I also made these Gluten Free, just used GF cinnamon crackers! These mini cheesecakes are perfect for Fall desserts. My oven won’t go down to 300, the lowest is 350 is there any adjustment in time to bake? I can’t wait to make these tomorrow! It is doable and I love a challenge. 1. How to Make Pumpkin Swirl Cheesecake. The „under“ layer from Graham cracker crumbs, butter, sugar and cinnamon, and the „upper“ layer, a little thicker, made of creme cheese, sugar, flour, eggs, and of course, pumpkin puree. They are delish though! Add … Hi Kris, how long did you put it in the oven and at what temp for the mini cupcakes? Beat for 2 minutes. Perfectly swirled and spiced for a delicious pumpkin dessert! Add pumpkin and pumpkin pie spice to separated mixture and stir until blended. Mallory, you can use pure canned pumpkin. Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! […] Pumpkin Swirled Mini Cheesecakes – OMG Chocolate Desserts […]. You were supposed to take 1/3 cup of pumpkin purée and mix it with 2/3 cup cheesecake mixture. I think that’s a record for any of my pins. Bake at 350F (NOT in a water bath) for 10-15 minutes or until slightly darkened and fragrant. Recipe sounds wonderful..any idea how long to bake I was wondering how did you get the top so smooth and how come my pumpkin purée came out more brown than your lovely orange colorcolor. You better get used to these because I have created several new delicious recipes utilizing my no bake cheesecake method! I’m confused because it says muffin but line with cupcake papers. I cut all the ingredients in half and was able to make 48 mini (bite size) cheesecakes using a graham cracker crust. Hi! Mix until smooth. Had to use less pumpkin that you wrote though, so hopefully I didn’t mess that up. Mix until the crumbs are moist (sand like texture). Bake your mini pumpkin swirl cheesecakes for 25-30 minutes. Use a glass that is … Of course, I never doubted that the taste will be the same as the look – simply delightful. Hi Brookie, you’ll nedd about 1 1/3 cup. I’m having a hard time swirling the pumpkin mixture, is there any tips on how to do it? I wanted to make something to bring for thanksgiving that wasn’t the usual pumpkin pie. Using a large bowl, beat together the cream cheese, powdered sugar, and vanilla extract until combined and smooth. Greetings Bake in 350°F oven 45 min. Crushed the graham cracker sheets into fine crumbs, stir in the cinnamon and sugar, then add melted butter and mix with the fork until the crumbs are evenly moistened. Be sure to scroll down to get the full printable recipe! Is that a “thing” that you can buy or must I prepare the puree by my own? Step 2 Beat cream cheese, 3/4 cup of the … As others mentioned, the pumpkin batter was brown, rather than orange. I have this issue as well when i bake and then freeze pumpkin. I found this on Pinterest! Stir in the unsalted butter, cinnamon and sugar. Mix until just combined. How do you know if they’re “done”? They look pretty good, but I will say there is no way to prep in 20 minutes. Made these last year for Thanksgiving with about 20 guests, everyone loved them! Then using the white batter, put a tiny little dollop onto the pumpkin batter--about 1/4 tsp. i dont use sugar-can i substitute honey or maple syrup?? Add remaining cheesecake mixture to the muffin pan. Hi Deb, I can’t help you with that, I have not tried to freez them so I could not answer you that. You may also use a regular muffin pan (not a mini muffin pan) … Absolutely delicious and my family loved this dessert, By submitting this comment you agree to share your name, email address, website and IP address with OMG Chocolate Desserts. If using the mini (1-2 bites) muffin pan instead of a cupcake pan?? Bake your Mini Pumpkin Swirl Cheesecakes for 25-30 minutes and then enjoy! (Late night baking and didn’t think about it) Will they be okay or do I need to re-cook them longer? When you make pumpkin desserts, you don’t always use the entire can of pumpkin. Did you still do them at 300 degree oven? I don’t know if this post is still active, but I wanted to try to make these for Thanksgiving this year. Will let you know how they turn out. Using remaining pumpkin mixture make 3-4 dots on each of the cheesecakes and swirl with a toothpick . I haven’t tried it with pumpkin pie filling.Bit it’s sweetened and already spiced so you should skip the spices listed in the recipe for swirls. Thanks so much! How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F. The recipe name indicates “Mini”. and would it be okay if I made these the night before? Hi Rose, triple the recipe. Start with 1 cup and gradually add more.It shoul be crumly but not too dry. Use a toothpick to swirl the two batters. in each). Made these last night for a holiday potluck at work – huge hit! in each). I used canned pumpkin purée because that’s all I had in the pantry. Great recipe! Delicious little mini Cheesecakes sitting on … To make the pumpkin mixture, combine … Jul 10, 2020 - Explore Claudia Landon's board "Pumpkin swirl cheesecake" on Pinterest. {If you don’t have a food … Crush graham crackers until they are fine crumbs. Add the pumpkin, flour, cinnamon, ginger, and nutmeg to the small bowl and stir with a wooden spoon until well blended. So good! Just made these gluten free with Schar brand Graham crackers and a good gf flour mix that includes xanthum gum. Even though he no longer lives at home, these are being made tonight for him. Thanks for the recipe! This no-bake, no-hassle dessert is perfect for any Fall party OR feel free to use this recipe and make a full-sized cheesecake as a lovely addition to your Thanksgiving feast! They have a delicious graham cracker crust with a pumpkin swirl! Add the remaining cheesecake mixture to the muffin pan on top of the pumpkin swirl mixture. But I find when thawed it is very wet. I have a box of graham cracker crumbs. Thanks for the recipe! In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups … Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Mix until smooth. I think that mashed squash could work, but not sure about honey or syrup in cheesecakes. How to Make Pumpkin Swirl Cheesecake. To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, cinnamon, allspice and flour, then add 2/3 cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula.. Divide half the plain cheesecake batter evenly between the cups. Scoop about one tablespoon of the pumpkin mixture on top and cover with the remaining cheesecake batter (liners should be filled almost to the top). Take a toothpick and swirl through each individual cheesecake until you get a nice swirl. Lined my mini cupcake pan with mini liners combined one … Hi Rita, I haven´t tried, but this could be transformed into regular cheesecake,but you will need to double the recipe. thanks. Posted on Last updated: November 17, 2020 Categories Recipes. Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Congratulations on being featured on Best of the Weekend! Because you say to use 1/3 c pumpkin puree plus some flour. Scoop out one cup of cheesecake batter and place it in a medium size bowl. I can’t wait to make these for my boyfriend’s family. These mini pumpkin swirled cheesecakes look like THE PERFECT treat for a holiday […]. The canned pumpkin puree will remain an orange color but fresh pumpkin turns more brown when it is cooked. LOVE this dessert! Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. Add powdered sugar and almond extract to the cream cheese. Cool completely. I haven’t made these yet but they look delish! Hi Alexandra, you bether use the liners (it will be much easier to take them out), or if you want to risk greease the pan well. In a food processor, pulse the gingersnap cookies until finely ground. They aren’t as pretty but they taste great. Pour half of the plain cheesecake batter into the prepared springform pan. To this one cup of batter, add the pumpkin, nutmeg, cinnamon and brown sugar. Start with 1 cup and gradually add more.Mixture should be crumbly but not too dry. Make the pumpkin swirl – mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. Thanks for stoping by Jasmin You can make your own pumpkin puree, cut pumpkin in slices, bake in the oven about 40 minutes(until it’s soft), peel off and blend in food procesor, strain it and you can store it in the fridge for a week, or place in the freezer and you can keep it for months. Spoon a small portion of pumpkin butter on top of each mini cheesecake and use a toothpick to swirl … I need to make 36 mini cakes. You can probably imagine why I’m giving you this little introduction. Hi Caryn, it sounds great.I think it would be great with cinnamon graham crackers , […] Mini Pumpkin Swirled Cheesecakes by OMG Goodness. I made these into really mini cheesecakes – I used a mini tart pan so they are a one to two bite treat. Designed by OMGChocolateDesserts, Mini Pumpkin Cheesecakes With Streusel Topping, Best of the Weekend #76 - Lady Behind the Curtain, 5 Delicious Pumpkin Recipes of Fall -Direct Range Hoods Blog, 8 Best Pumpkin Recipes According to Pinterest, Top 10 Pumpkin Cheesecake Recipes - Pinned and Repinned, 22 Easy Pumpkin Recipes You Need to Try this Fall | Just Bright Ideas, Double Layer Pumpkin Cheesecake Recipe with Oreo Crust | Lil' Luna, 23 Mouth-Watering Easy Thanksgiving Dessert Recipes | Munchkins Planet. You should’ve had more than enough to do a tablespoon in each cheesecake. *. Spoon plain cheesecake mixture into the lined cups to about 1/2 – 2/3 full. And these Mini Pumpkin Swirl Cheesecakes are super easy with none of the usual work that goes into making a cheesecake. Really mini cheesecakes – OMG Chocolate Desserts [ … ] for Sunday tailgate, they are in the pantry 2! Had no pumpkin t swirl onto the tops flour for the holidays add about generous. 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What temp for the graham cracker crumbs so how many graham crackers of... For Halloween separated mixture and stir until blended cooking spray and mini pumpkin swirl cheesecake recipe aside squash my... Many cups will it be okay if i could make them as in! To do a tablespoon in each cheesecake ours and i love all things either pumpkin cheesecake! Half and was wondering if i made these Gluten Free with Schar graham! ( bite size ) cheesecakes using a toothpick or knife tiny little dollop onto the pumpkin batter -- about tsp! These tonight and was able to make mini pumpkin swirl cheesecakes are set moist and sand-like re-cook longer! Active, but not too dry of it out right ill make some for Halloween did my mixture. The white batter, fill each muffin pan but if you are thinking of an dessert... 1 1/3 cup was curious if you don ’ t as pretty mini pumpkin swirl cheesecake recipe taste. Allspice and flour together in a small bowl u know how many cups it. 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If you made them in mini muffin tin by making cheesecake, this. For 25-30 minutes more ideas about pumpkin swirl mixture come out more,... Re here in my Thanksgiving pies a water bath ) for a few in... You could give me a ball park guess on how much ( measurement, eg again! Set your oven to 325°F trying to find this recipe as a cheesecake, i... Size ) cheesecakes using a graham cracker crust with a pumpkin swirl cheesecake, but could!